Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by the way we wake up in the morning.
Consequently it is subject to change without notice and it will always be an extract of the menu below.
If you would like to know specifically what is on a particular night, give us a call.
antipasto della casa 22
cured meats, grilled vegetables, grana padano cheese, olives fresh home made bread (serves 2)
polenta, porcini, gorgonzola 15
grilled polenta, porcini mushroom, gorgonzola cheese
hearty kale, cannellini beans & kale thick soup
tomato, red onion, capers, crostoni
insalata di polpo 19
octopus, celery, onion, chili
All our pastas are freshly made on a daily basis
pappardelle, anatra, porcini 24
pappardelle, porcini mushroom & duck ragu
penne alla senese 26
penne, sausage, smoked pancetta, walnut, cream
risotto, porcini, castagne, stracciatella 25
risotto, porcini mushrooms, chestnuts, Maremma's buffalo burrata
lasagna ricca 23
evergreen baked layered pasta w/ ragù bolognese, béchamel, parmigiano, peas and double smoked ham
pappardelle, melanzane, peperoni 22
pappardelle, eggplant, capsicum, fresh tomato
risotto calamari, pomodoro 26
risotto, braised calamari, tomato, pea
tagliolini, funghi misti, pancetta 25
tagliolini w/ mixed mushroom ragout, pancetta
MEAT & FISH
peposo e cannellini 29
peppery tuscan beef stew, cannellini beans, sage
fiorentina - market price
the most famous t-bone in the world 600g to 1.2kg
pollo al limone 32
whole chicken/spatchcock marinated in lemon
trota, peperonata 31
whole or filleted trout, stewed capicum, tomato, onion
stuffed calamari, cavolo nero 30
local calamari, tomato, beans, breadcrumbs, tuscan cabbage
trippa, crostoni 28
tripe braised with onion, carrot and tomatoes
coffee soaked Savoyard biscuits layered with mascarpone cream
set cream infused w/ castagnino liqueur
tronchetto, cantucci, vin santo
our regional semifreddo
almond cookies and Vin Santo gelato
Although one of the larger regions of Italy and once the economic centre not only of the ancient Kingdom but arguably of the world, the cuisine of Toscana, like most regional cuisine, has its roots in poverty. Tuscans have found many ways to incorporate stale bread into dishes which make the cuisine famous around the globe. A rich culinary history plays an important part of the pride the locals feel for maintaining their culture. Rarely do you find significant deviations in recipes from the way things are traditionally made.
Toscana has the good fortune to be well versed in dishes from the land and sea with the large inland territory that it covers also flanked by a coastline spreading it’s shore along two seas. Tuscans are big fans of game and innards. Game birds, wild boar and livers can be found on any menu and the typical Florentine street food of lampredotto derives from the lining of the forth stomach of a cow, whereas Cacciucco and the Caldaro should satisfy any seafood aficionado.
Toscana boasts the Bistecca Fiorentina, the largest Tbone steak on the planet with a minimum size of 800g but usually hovering around 1kg. This comes with a very specific prescription for its preparation and no deviation will be tolerated. If you don't like it rare, please order something else. For the sweet tooth, you will be well looked after in Toscana with an extensive list of desserts and sweets traditionally prepared.
Toscana has always been a region well known for its wines high quality and exported around the world. The most well known of the traditional wines probably being the reds of Chianti, Montepulciano and Brunello di Montalcino the white Vernaccia of San Gimignano.